Monday, June 14, 2010

Menu Plan Monday 6/14 - 6/20

Last week went well. I managed to pretty much stay on plan for my menu. Here are a couple of the things we enjoyed:

S'Mores -- Homemade Marshmallows AND graham crackers!

This week's menu plan includes lots of fresh veggies. I haven't listed what my husband's eating (He's on Atkins) because we just play it by ear each day based on his appetite.


Breakfast: Hand-held Omelets (recipe follows) & Orange Segments
Lunch: (Kids eat lunch @ school summer program) Lunch for me: Jaime Oliver's Cheesy Corn
Dinner: Burrito Packets, Seasoned Potato Wedges, and Fresh Veggies


Breakfast: Toast with Blackberry Jam, Boiled Eggs, Orange Segments
Lunch: (Kids eat lunch @ school summer program) Lunch for me:  Vegetable Fried Rice
Dinner: Pinto Beans, Flour Tortillas, Rice, and Veggies


Breakfast: Biscuits with Gravy, Orange Segments
Lunch: (Kids eat lunch @ school summer program) Lunch for me: Vegetable Fried Rice
Dinner: Beef Stroganoff & salad


Breakfast: Peanut Butter & Jelly French Toast & a big glass of milk
Lunch: (Kids eat lunch @ school summer program) Lunch for me: Veggie-Pasta Stir-Fry
Dinner: Veggie Scramble with Popovers


Breakfast: Huevos Not Quite Rancheros
Lunch: (Kids eat lunch @ school summer program) Lunch for me: Vegetable Strudel
Dinner: Orange Chicken with Rice & Fortune Cookies


Breakfast: Bagels with Fresh Farmer's Cheese
Lunch: A Picnic at the Park!
Dinner: Some sort of baked chicken breast dish, Potato Salad, and Glazed Carrots (Possibly some dinner rolls)


Breakfast: Muffins & Juice
Lunch: Quinoa Garden Salad & Italian Bread sticks
Dinner: An Italian Feast!

Hand-held Omelets
Serves 6

Note: I am not known far and wide for my pie crusts, so feel free to use your own recipe. The one I've provided worked really well for this recipe, and tasted fabulous, but I'm well aware that my methods would elicit deep, dramatic gasps from true pastry chefs.

What You Need:
  • 9 eggs
  • a splash of milk
  • salt and peppers to taste
  • cheese, meats, and veggies as desired
  • 1 2/3 cups flour
  • 10 Tbsp butter, cut into cubes
  • a dash of salt
  • 3 to 4 Tbsp ice water
How it's Done:
  • If you're using veggies or meats, cook them as desired. I only used egg and cheese in mine. I recommend cooking your veggies in a little butter in the skillet right before you add the eggs.
  • Beat your eggs with milk, salt, and pepper. Add to hot, buttered skillet. Cook and stir until the eggs are firm and set. 
  • Remove from heat. Let cool slightly while you prepare your pie crust dough.
  • In a food processor (cue gasping here), pour flour and salt and butter cubes. Pulse 15 times or so, until butter is pea-sized. Turn the food processor on (more gasping...someone get that woman an oxygen mask!), and slowly add the water until the dough forms a ball. Turn off the food processor. 
  • Move the dough onto a floured surface and roll out to 1/4" thickness. Using a 4" round cookie cutter, cut into 12 rounds. 
  • Line a large cookie sheet with parchment, silpat, or nothing at all (I don't use Teflon and don't advise it) if you're brave. Move half of the rounds onto the cookie sheet.
  • Mound the filling, about 3 Tbsp or so, onto each round. Cover the filling with the remaining rounds. 
  • Press the edges together to seal completely. Using a fork, prick holes in the surface to vent.
  • Bake at 350 for about 20 minutes or so, until slightly browned. 

Oh, and my garden? Thriving. We're producing more than we can eat and I'm going to start freezing and drying some of what we're harvesting. Here are a few pictures of some of this week's progress:

Watermelon! I think that out of all of our garden, this is the thing I'm most excited about. We have somewhere between 15 and 20 melons growing on our plants.

Our big tomatoes -- the red ones

Our bell peppers are doing well!

One lone Mr. Stripey tomato growing on the vine

I post recipes daily, so please do come back throughout the week to see what's heatin' up my kitchen (or not, as the case may be!) Like what you see? Click Follow! :) For more menu plans, visit Org Junkie today.


Yenta Mary said...

My backyard tomatoes and peas are growing, but nowhere near producing. Just got the community garden stuff -- pumpkins, watermelon, cucumbers, fennel -- in yesterday (hanging head in shame at the delay!). I used to be so organized at planning weekly menus ... life kinda got in the way. I need to get back to that ....

Jenn said...

I think I'll come to your house for the week if you don't mind! Everything sounds sooo good! Can't wait to see what you whip up for Sunday's Italian feast!!

even-star said...

oooooh picnic food! new follower

Anonymous said...

You're actually growing a watermellon, wow. Looks like you guys were really eating good this week....even got the kids drinking soy milk..good for your. And who doesn't like smores' smiles. (I'm a follower from a few weeks past and I decided it was about time to start leaving some comments... sheepish smile) Great blogging!


April said...

Your so lucky with your garden. The only thing that came up for me was potato plants. I'm going to try again with tomatoes and a few others, but uses seedlings instead of seeds.

Michelle said...

YM -- It helps keep down my grocery cost when I have a plan. :)

Jenn, come right over. I'd be happy to have you.

Even-Star: Thank you for stopping by! I love followers. <3

Hiya, Haupi, nice to hear from you! I hope you get to enjoy a smore of your own this summer!

April, I've tried growing from seeds and it just doesn't work for me. I know it's cheaper, but what's the sense if I kill them all!? So we went with plants this year. Including soil, fertilizer, plant food, rocks, containers, plants, and watering impliments, we spent about $250 on our garden. I am hoping we break even on cost this year. Next time, I won't have to buy containers, so most of the cost will be gone. :)

*NEW!* Stay current on what's cooking!

Enter your email address:

Delivered by FeedBurner


Related Posts with Thumbnails